I Need Advice....on Buttercream

Baking By klsrtr Updated 7 Feb 2006 , 8:13pm by MrsMissey

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klsrtr Posted 6 Jan 2006 , 4:04am
post #1 of 7

How can I flavor my buttercream easily? I want to do a lemon buttercream should I add lemon extract or lemon juice? If I wanted to do a carmel flavored buttercream what would I add? Any suggestions?

Kim

6 replies
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Doug Posted 6 Jan 2006 , 4:17am
post #2 of 7

when I do lemon buttercream, I use the extract. Experience is shown to put in LESS than you think it needs when first made as the flavor will intensify over time (just like colors darken).

Haven't tried caramel flavored yet.

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irisinbloom Posted 6 Jan 2006 , 4:22am
post #3 of 7

I agree with Doug I made some lemon buttercream and instead of using vanilla I used lemon extracticon_smile.gif

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bakersofcakes Posted 6 Jan 2006 , 4:27am
post #4 of 7

I tried adding lemon extract to my buttercream & WAY over did it! My very humble advice is to do a test first & let it "intensify" to see how much you actually need.

Well, that's my 2 cents worth. icon_biggrin.gif
(Please post how much extract to approx. cups of buttercream works for you. I might get brave and try it again icon_lol.gif )

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antonia74 Posted 6 Jan 2006 , 4:44am
post #5 of 7

I use a tiny bit of lemon oil and I zest a fresh lemon with a rasp...it's SO yummy and lemony!!! Plus, the natural lemon taste is nicer than some extracts you can buy.

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SHenyd Posted 7 Feb 2006 , 6:36pm
post #6 of 7

I just tried this recipe and everyone loved the icing.

[/url]http://www.epicurious.com/recipes/recipe_views/views/101874

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MrsMissey Posted 7 Feb 2006 , 8:13pm
post #7 of 7

For the caramel buttercream...I just buy the soft caramel in a tub, usually found at the grocery store near the apples..and just mix some of that in my BC..no real measurement, just add to taste. OR if you happend to have some caramels on hand, just melt some of those and add to your BC.

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